PA Vines & Wines Recipes: Shepherd’s Pie

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds beef stew meat, cut into 1/2-inch cubes, like boneless chuck roast
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 cup frozen peas
• 4 cups mashed potatoes, kept warm
• Chopped fresh parsley, for garnish
• Pennsylvania Cabernet Franc, for pairing

Method

1. Preheat oven to 375°F. Heat oil in a large skillet or Dutch oven over medium-high heat. Season beef with salt and pepper and add to skillet in batches until deeply seared and browned on all sides, about 6-8 minutes total. Remove and set aside.
2. To the same pan, add onion and carrots. Cook until softened, about 5-7 minutes. Stir in garlic, tomato paste and Worcestershire sauce, and cook for 1 minute.
3. Sprinkle in flour and stir for 1-2 minutes. Return beef to pan along with broth and thyme.
4. Bring mixture to a simmer, reduce heat slightly, and cook uncovered until beef is tender and sauce has thickened, about 15-20 minutes. Stir in peas and remove from heat.
5. Transfer filling to a lightly greased 8×8-inch baking dish. Top evenly with mashed potatoes, using a fork to create texture on the surface.
6. Bake until top is lightly golden-brown and filling is bubbling at edges, about 25-30 minutes.
7. Remove from oven and let cool at least 10 minutes. Garnish with parsley, and serve with Cabernet Franc.